MANGO, SPINACH & BUCKWHEAT SALAD

SERVES 2

50g raisins a little apple juice (optional) 2 large, ripe mangoes juice 1-2 limes pinch dried chilli flakes pinch ground allspice (optional) sea salt and black pepper 50g baby leaf spinach 50g whole toasted buckwheat “groats” (kasha), to serve coriander leaves, to serve

1 If you have time, put raisins into a small bowl and add enough apple juice to cover them. Leave for a few hours or overnight to plump up.

2 Slice off two plump sections of mango flesh on either side of the stone. Hold one skin-side down and use a small, sharp knife to make three equally spaced long cuts in the flesh, but not all the way through. Work tip of the knife around edge of cheek between the skin and flesh. Push mango skin inside out to make central two slices stand proud. Slice them away from skin. Next, cut these larger slices in n half, lengthways again. Repeat this procedure with the other mango cheeks until you have a pile of long, slender mango slices. Set aside.

3 Using a small knife, cut skin away from flesh still attached to stones, then cut flesh off stone in chunks and slivers. Put these bits of mango flesh into a jug blender. r.

4 Add juice of 1 lime, chilli flakes, allspice, if using, and some salt and pepper. Blitz to a smooth puree, adding juice from a second lime if necessary to achieve a thick but pourable consistency. Taste and add more seasoning if necessary, but bear in mind mango’s fruity sweetness s needs to be tempered by lime juice, salt and chilli.

5 To assemble, spread spinach leaves out on individual plates and arrange slices of mango on top. Drain raisins (if soaked) and scatter over salad, then trickle mango dressing over the salad. Finish with toasted buckwheat and coriander.